Quality management manual for the production of gari

Abstract

This manual is produced by the UPoCA Project to guide cassava processing centers for quality management in gari production. The manual will help to promote practical implementation of good manufacturing practices (GMP) and good hygienic practices (GHP) in producing gari. The manual increases the understanding of and compliance with a Hazard Analysis Critical Control Points (HACCP) quality management in producing gari. The manual guides cassava processors on procedures for obtaining quality certification and registering the management practices used in the production process for gari. The manual will also be useful to food science and technology students, researchers, and those involved in food control programs